In a pot place the duck and cover with water. Season with the wine, bay leaf, cloves and salt. Let cook for 40-45 minutes.
Remove the duck and shred it (reserving the cooking liquid).
In a saucepan, place the olive oil and sliced leek. Shortly after add the garlic chopped and half of the sausage cut into pieces. Add 1/2 cup of broth and let cook for 5 minutes.
Add the shredded duck, rice and a pinch of salt. Cover with 2 cups of broth (from duck cooking), cover and cook for 10 minutes.
Preheat the oven to 180ºC.
Transfer the rice to a platter (if necessary you can add another 1/2 cup of broth) and cover with the remaining sliced sausage.
